- Capacity
- 20 GN 1/1 trays
- Power
- 1.6 kW
- Power source
- Electric (Single-Phase)
- Dimensions
- 850 × 700 × 1750 mm
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Catering Companies
Production kitchens that travel well.
The brief
Production kitchens that travel well.
Off-site catering is a cold chain and a transport problem. We build the production kitchen around blast chilling, then equip the fleet with hot boxes, insulated carriers and mobile buffet lines that hold temperature to HACCP.
Recommended equipment
Specified for Catering Companies
Chosen for this sector's duty cycle, not for its catalogue photograph. Prices shown are the ones your account pays.
In Stock Quick Ship 
- Capacity
- 6 L
- Dimensions
- 400 × 600 × 300 mm
- Group
- Catering Equipment
- Delivery
- 1 day
Login for Business PricingSign In to ViewMade to Order 
- Capacity
- 5 GN 1/1 trays
- Power
- 2.8 kW
- Power source
- Electric (Three-Phase)
- Dimensions
- 800 × 800 × 900 mm
Login for Business PricingSign In to ViewQuick Ship 
- Capacity
- 9 L
- Dimensions
- 350 × 600 × 320 mm
- Group
- Hotel Buffets
- Delivery
- 1 day
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Complete kitchen solutions
A complete kitchen for Catering Companies
Bulk cooking, blast chilling and freezing, portioning and packing benches, transport trolleys, and full mobile buffet presentation.
Equipment groups we specify here
Hot boxes, insulated carriers and transport trolleys.
Chafing dishes, serving counters and display units.
Project examples
Delivered in this sector
No case study is published for this sector yet
We have delivered in eleven sectors; ask and we will send references relevant to yours.
Installation and maintenance
What happens after the delivery note
HACCP documentation packs, temperature-probe calibration, and rapid replacement of transport equipment damaged in service.
Installation by our own crews
Gas sizing, extraction, drainage and electrical loads set out and connected by certified engineers, not by a delivery driver.
Testing and commissioning
Pressure tests, electrical certification and airflow balancing, then every unit run under load with your team present.
Next step
Book a site visit.
An engineer measures the space, checks the services capacity and comes back with a schedule and a price. There is no charge for the visit.